Recipe

Steak & Potato Kebabs with Creamy Cilantro Sauce

By: 

Recipe Information

Total Time: 40 minutes
Servings: 4

Steak kebabs get a Southwestern spin with poblano peppers and creamy sauce spiked with cilantro, chile powder and cumin.

Ingredients

  • 1/2 cup packed fresh cilantro leaves, minced
  • 2 tablespoons red-wine vinegar, or cider vinegar
  • 2 tablespoons reduced-fat sour cream
  • 1 small clove garlic, minced
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 8 new or baby red potatoes
  • 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
  • 2 poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 large sweet onion, cut into 1-inch chunks

Preparation

  1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
  2. Preheat grill to high.
  3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
  4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serving Suggestion

Serve with a green salad and Spanish rice.

Tips & Notes

Equipment: Eight 10- to 12-inch skewers

Nutritional Information

271 calories, 9 g. fat, 65 mg. cholesterol, 368 mg. sodium, 17 g. carbohydrate, 2 g. fiber, 30 g. protein